Hawaiian Chicken Recipe


Main Ingredient


 Roasting chicken4 Pound (1, Oven Ready, 2 Kilograms)
 Oil1 Tablespoon (15 Milliliter)
 Pineapple1 Small, peeled, cored and sliced
 Streaky bacon rashers1⁄4 Pound, rinded (100 Grams, Slices)
 Parsley sprigs2
 Pineapple/1/2 large pineapple1 Small, peeled, cored and diced
 Chopped cashews2 Tablespoon (30 Milliliter)
 Raisins2 Tablespoon (30 Milliliter)
 Honey1 Tablespoon (15 Milliliter)
 Powdered cinnamon1⁄2 Teaspoon (2.5 Milliliter)
 Powdered ginger1⁄2 Teaspoon (2.5 Milliliter)
 Oil3 Tablespoon (45 Milliliter)
 Pineapple juice4 Fluid Ounce (100 Milliliter, 0.5 Cup)
 Made mustard1 Teaspoon (5 Milliliter)
 Soya sauce1 Teaspoon (5 Milliliter)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 962 Calories from Fat 568

% Daily Value*

Total Fat 63 g97.4%

Saturated Fat 16.5 g82.5%

Trans Fat 0 g

Cholesterol 220.7 mg

Sodium 332.7 mg13.9%

Total Carbohydrates 42 g13.9%

Dietary Fiber 4 g15.9%

Sugars 30.5 g

Protein 58 g115.4%

Vitamin A 11.4% Vitamin C 201.5%

Calcium 7.4% Iron 24.3%

*Based on a 2000 Calorie diet


1 Season the chicken inside and out.
Preheat the oven to 190°C, 375°F, gas 5.
Mix the stuffing ingredients and place inside the chicken.
2 Place the chicken in a roasting pan and sprinkle with oil.
Cover with aluminium foil and roast in the preheated oven for 45 minutes.
Blend the glaze ingredients together.
Remove the foil and brush the chicken with the glaze.
Roast for another 45- 50 minutes, basting occasionally with the glaze, until the chicken is cooked and golden-brown.
3 Remove the chicken from the pan and keep warm.
Meanwhile, fry the sliced pineapple in the pan juices until golden.
Heat the grill (broiler) and halve each rasher (slice) of bacon.
Roll up and grill (broil) until cooked and crisp.
4 Serve the chicken on an attractive plate surrounded by the fried pineapple and bacon rolls and garnished with parsley.
Strain the pan juices and serve as a gravy.